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Food & Culinary Science

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Food and Culinary Science

Food and Culinary Science explores two different aspects of food production and product development. Our food science books address the traditional food science subdisciplines of microbiology, chemistry, food safety, food engineering, food packaging, ingredients, functional foods, and nutraceuticals, while the culinary books focus on the science behind the culinary transformations. This collection helps you use science to innovate and helps you understand the nature of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public.

1st Edition

Muhammad Issa Khan, Aysha SameenJanuary 02, 2019

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend...

1st Edition

Megh R. Goyal, Anit Kumar, Anil K. GuptaMarch 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

1st Edition

Rupesh S. Chavan, Megh R. GoyalFebruary 16, 2018

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to...

1st Edition

Robert P. WilsonDecember 22, 2017

A one-of-a-kind book for researchers interested in finfish nutritionHandbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists. Information...

1st Edition

Ashok Kumar Agrawal, Megh R. GoyalAugust 16, 2017

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of...

1st Edition

Murlidhar Meghwal, Megh R. Goyal, Rupesh S. ChavanMarch 13, 2017

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,...

1st Edition

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and...

1st Edition

Anil Kumar PuniyaAugust 18, 2015

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information...

1st Edition

Photis PapademasDecember 16, 2014

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

1st Edition

Barbaros Ozer, Gülsün Akdemir-EvrendilekJuly 09, 2014

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

1st Edition

Fatih YildizNovember 24, 2009

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents...

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